Lemon Victoria Sponge Cake

A little twist on the classic Victoria sponge cake, using lemon curd instead of strawberry or raspberry jam which transforms the cake completely.

The colour of the lemon curd has blended in with the cake. Yum!

For an everyday cake, ie. that my family is eating, I use the chuck it all in the food processor and whizz it method, otherwise known as the all in one method! If I have guests, I might make it properly. The only difference is the thickness of the sponge - the processor way doesn't seem to get as much air in it and you get a slightly denser sponge.

Ingredients

175g butter

175g sugar

3 eggs

175g self raising flour

1tsp of baking powder to give it a little more rise {if using the all in one method}

Oven at190C

Method

1. Put all the ingredients into the food processor and process until completely mixed. If you get a little flour at the edge, gently push down with a spatula and process again.

2. Grease two 18cm sandwich tins {see note}and line the bottom.

3. Put equal amounts of the mixture into both tins and bake for 20 minutes.

4. When cooked, carefully run a knife around the edge and turn out onto a cooling rack.

5. When completely cool, slather one half {if the cake didn't turn out well, make sure that the side your fill with lemon is the messier one} with lemon curd - about a third of a jar.

6. I like to add buttercream as well, which you can make according to the back of the icing sugar box or you can even buy it ready made. Spread this on the other cake.

7. Carefully sandwich together and add a little sugar or icing sugar on top as required.

NOTE: if your tins are smaller or larger, adjust the recipe accordingly. For the perfect victoria sponge recipe, weigh your eggs and tailor the butter, sugar and flour to match the weight of the eggs.